Peach Cream Cake

1. 1

   Cut cake into 1/4-inch slices.

2. 2

   Arrange half the slices on bottom of 13 x 9-inch dish.

3. 3

   In large mixing bowl, combine Eagle Brand, water and extract.

4. 4

   Mix well.

5. 5

   Add pudding mix; beat well. Chill for 5 minutes.

6. 6

   Fold in whipped cream.

7. 7

   Pour half the cream mixture over cake slices.

8. 8

   Arrange peach slices on top.

9. 9

   Repeat layering of cake slices and cream mixture.

10. 10

    Chill for 4 hours or until set.

11. 11

    Cut into squares to serve.

12. 12

    Refrigerate leftovers. Easy to make and hard to resist.

* Per serving · 4 servings · Values may vary.

No additional tips available.